Comments on: meyer lemon and fresh cranberry scones

By: Susan M.

Susan M. — Mon, 16 Nov 2009 21:06:29 +0000

I have DIED and gone to scone heaven! These were fabulous! I used fresh cranberries and meyer lemons… I followed it to a T and they’re heavenly!!! One thing I did add was your lemon glaze from http://smittenkitchen.com/2006/10/lemony-persnick/ and drizzled it on top. OH MY! So good! Next I’m going to make your lemon curd and try that on the other half of the batch that I ended up freezing :) I love your site… thanks so much!

By: Drew

Drew — Tue, 19 May 2009 01:20:23 +0000

Mmmm, I just put some in the oven. You are making me a better cook than my mother.

By: ashley

ashley — Sun, 03 May 2009 21:51:20 +0000

I made these yesterday and they turned out great. I used regular lemons and dried cranberries (I know, I bastardized the recipe!) but they still turned out really well. I can’t imagine how good they’d taste with Meyer lemons and fresh cranberries. Yum!

By: chanzi

chanzi — Sun, 12 Apr 2009 19:12:46 +0000

Lola, I had the problem you mentioned other people on epicurious had–my dough came out very wet, and rather than adding more flour or anything I just made them like drop-biscuits. They baked fine and tasted great, but I’m still not sure exactly what went wrong. I did use frozen cranberries and they were pretty juicy after I thawed them so I could chop them up, so maybe that contributed to the problem?

By: Sandra S.

Sandra S. — Sat, 04 Apr 2009 22:59:38 +0000

Delicious! I ended up using frozen and thawed cranberries as well, and these went FAST. It was a tad too runny to be shaped very well, but I just used an ice cream scoop, then patted down the mounds. Personally I found Devon cream to be the perfect partner for this tasty morsel.

By: deb

deb — Mon, 09 Mar 2009 20:01:45 +0000

I’d say that’s up to personal preference. (Also, I’m ill-informed on the topic — I don’t drink tea!)

By: Liz D.

Liz D. — Mon, 09 Mar 2009 19:26:12 +0000

Deb, I have been dying for some scones and these look perfect. I in fact just picked up some very ripe organic Meyer lemons and so I will be getting cream on the way home and will be making these straight away.
My only question is considering the sweet tart combo, do they go better with coffee or tea?
Thanks (as always) for the inspiring and beautifully presented goodies!

By: Allie

Allie — Mon, 19 Jan 2009 18:31:55 +0000

Okay, just a quick follow-up. I used bergamot peel instead of lemon, and I did go w/ fresh cranberries (frozen and thawed, really; but I agree that fresh cranberries don’t get enough love and the dried bits get too much). I don’t think I froze enough rounds (I decided to cook 3 per person, which was too many), but these are really, really wonderful. Slightly sweet and delightfully tart when you bite into one of the cranberries. They’re soft inside, slightly crispy on the outside and just wonderful little pillows of happiness. I’m putting curd on them when I want a sweeter bite and eating them solo when I want a tart bite.

Thank you!!!

By: Allie

Allie — Wed, 14 Jan 2009 05:01:37 +0000

Beautiful, thanks! I was trying to figure out what kind of scones to make w/ the bergamot curd I just made. These will fit the bill perfectly!

By: RaeRae

RaeRae — Sun, 04 Jan 2009 20:27:44 +0000

I surprised my husband with breakfast in bed this morning with these scones. I had them prepared, baked and served with butter, cranberry jelly & fresh espresso in well under an hour. I didn’t have cream so substituted plain Greek yogurt with a few splashes of whole milk (to get the right consistency). Also, I used up my fresh cranberries in a “spiced cranberry sangria” earlier in the week so If I have to use dried again next time, I think reconstituting the dried cranberries with orange juice or Cointreau would be fantastic.